Hi there! Brand new to your blog and can’t wait to try this method! Silly question and I tried to find this answer in other comments but no luck. Since tofu is packed in water – do I remove the block from the water packaging before freezing? Thanks!!
Hi Rachel, I’m so glad to have you here! Check out step 1—no need to remove the tofu from the package. You can just pop the whole thing in the freezer. I hope you enjoy!
Honest to goodness, you made me love Tofu. This recipe is absolutely delicious. I made some for my Mahjong group and everyone wanted the recipe. I eat them cold as a healthy or throw them in a salad. Thanks for a great blog that I visit daily. ??
Followed directions carefully as written. Texture of the tofu was like sawdust, totally inedible although I had put some peanut sauce on it after sauteing. The whole dish including veggies and sauce was discarded.. Wasteed lots of food! Not at all happy….really expected it to be great!
Hi Pat, I’m sorry to hear this didn’t turn out for you. I have not heard of this particular problem happening, and many other readers have had success, so unfortunately I’m not sure what may have gone wrong. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!
Hi Rosario, I have not tried that myself as I have found a little oil necessary for crispiness. Another reader tried this recipe in a glass baking pan at 450 degrees F for 15 minutes, tossing occasionally, and enjoyed the results, but I have not tried that myself. (She did spray the pan with nonstick spray.)
Baking is how I’ve always done it before, first pressing to get out as much water, then tossing in olive oil and soy sauce, then coating with cornstarch before baking. Check out the recipe by Cookie and Kate. I’m looking forward to trying this recipe too, but have to buy more tofu to keep in the freezer. Who knew?
I’m not a vegetarian or a vegan – but I have a lot of friends who are. I’ve always loved agedashi tofu and other fried preparations… but when faced with trying to cook at home in a tiny kitchen, I didn’t want to have to deep fry and wanted an easy way to make a stir fry for my friends so they can have a proper meal when they come to my house. I tried this and it was AMAZING – the texture of the tofu is so great! I like to keep my tofu frozen in the freezer so I’ve got some in case a friend pops by and that makes this even more convenient. I’ll definitely be eating it myself on the nights I forget to pull meat out to defrost, too!
I just became a vegetarian and am looking for info on how to cook tofu. I tried your method of freezing and boiling and am wondering what I did wrong because my tofu came out horrible. :-(
It was soggy and bland. Wasn’t I supposed to press the boiled block of tofu before frying it? It was so soggy, that just touching it – it oozed water. Even though your directions didn’t say to press it, I did and squeezed a lot of water out of it. But it was still soggy after cooking. What did I do wrong?
Hi Linda! I’m sorry to hear this didn’t turn out for you. I have not heard of this particular problem happening, and many other readers have had success, so unfortunately I’m not sure what may have gone wrong. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!
Before freezing I remove the tofu from the package and press out excess water. Then I cut it into large squares and wrap it in plastic wrap and then place it in a Ziploc bag. It will keep over three months this way.I also add a little broth or soy sauce or some of my marinade to the boiling water.
I’ve used this recipe a few times, especially the preparation of the tofu. 10/10 would recommend. I even forgot to book.qrk it and spent some time looking for this specific one because it works and it’s so easy!
This was super easy and not only a great way to use tofu I had frozen before a months-long trip, I’m going to freeze most of my tofu. BRILLIANT method. This is my first comment on a foodie blog. You absolutely deserve kudos. I have a load of broccoli in the fridge, will peruse your site for more ideas.
To others: If you like tofu, TRY this simple, delicious approach to crispy tofu!!!
Loved it! This is the best way to make tofu. Nice not to have to squeeze it between paper towels. It’s great to store it in the freezer till I need it. I’m going to look for new Tofu recipes to use this in. Tonight I used it in a orange Tofu stir fry with rice ?
Hi Nicole! I have not tried that myself as I have found a little oil necessary for crispiness. Another reader tried this recipe in a glass baking pan at 450 degrees F for 15 minutes, tossing occasionally, and enjoyed the results, but I have not tried that myself. (She did spray the pan with nonstick spray.) I hope this helps!
I haven’t tried this yet but am wondering, is this simply an alternate way to get the water out? Meaning, if the molecules expand by freezing and then you boil, the water flows out of the tofu. I’ve read that squeezing water out and then freezing has a similar effect.
Hi Kelly! Since I’ve only tested the recipe as written, this is the method I recommend using. If you decide to experiment with it, I’d love to hear how it goes!
Hi Alex, I have not tried adding seasoning to the boiling water so I am not sure. I normally add it when I cook it in the frying pan. Hope you enjoy the recipe!
Love the crispy tofu! You can bake it as well by just slicing the block into slabs and marinate and then cook at 400 degrees until crispy. I flipped mine after about 10 minutes – depends on what size you slice it into.
Too bad I’ve already squeezed my tofu with a heavy pot filled with water & then chucked them in the freezer before I found this. I still did the next steps of boiling before frying. The outside got crisp in a shorter time compared to the way I did it before BUT because I pressed them, the tofu didn’t have big pockets inside & didn’t absorb dipping sauce as usual. The texture was ok chewy but I missed the sponginess. I’m sure next time will turn out better since I’m not so clueless anymore.
Hi there! Brand new to your blog and can’t wait to try this method! Silly question and I tried to find this answer in other comments but no luck. Since tofu is packed in water – do I remove the block from the water packaging before freezing? Thanks!!
Hi Rachel, I’m so glad to have you here! Check out step 1—no need to remove the tofu from the package. You can just pop the whole thing in the freezer. I hope you enjoy!
Honest to goodness, you made me love Tofu. This recipe is absolutely delicious. I made some for my Mahjong group and everyone wanted the recipe. I eat them cold as a healthy or throw them in a salad. Thanks for a great blog that I visit daily. ??
HOORAY! I’m glad to hear it, Darlene. Thanks for taking the time to leave this review—I so appreciate having you as a reader!
Followed directions carefully as written. Texture of the tofu was like sawdust, totally inedible although I had put some peanut sauce on it after sauteing. The whole dish including veggies and sauce was discarded.. Wasteed lots of food! Not at all happy….really expected it to be great!
Hi Pat, I’m sorry to hear this didn’t turn out for you. I have not heard of this particular problem happening, and many other readers have had success, so unfortunately I’m not sure what may have gone wrong. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!
Hi Erin! Can tofu be baked until crispy, instead of fried? I’d like to avoid cooking with fat.
Hi Rosario, I have not tried that myself as I have found a little oil necessary for crispiness. Another reader tried this recipe in a glass baking pan at 450 degrees F for 15 minutes, tossing occasionally, and enjoyed the results, but I have not tried that myself. (She did spray the pan with nonstick spray.)
Baking is how I’ve always done it before, first pressing to get out as much water, then tossing in olive oil and soy sauce, then coating with cornstarch before baking. Check out the recipe by Cookie and Kate. I’m looking forward to trying this recipe too, but have to buy more tofu to keep in the freezer. Who knew?
Used this to make tofu for the first time tonight and it turned out really well! Simple, easy-to-follow steps that helped bring my stir fry together.
I’m so happy to hear this, Ben! Thank you for taking the time to share your success with this recipe!
I was today years old when I learned the best tofu advice I have ever read! You have rocked my world! Thank you
I’m so happy to hear that this was a hit, Mary! Thank you for taking the time to share this kind review!
I’m not a vegetarian or a vegan – but I have a lot of friends who are. I’ve always loved agedashi tofu and other fried preparations… but when faced with trying to cook at home in a tiny kitchen, I didn’t want to have to deep fry and wanted an easy way to make a stir fry for my friends so they can have a proper meal when they come to my house. I tried this and it was AMAZING – the texture of the tofu is so great! I like to keep my tofu frozen in the freezer so I’ve got some in case a friend pops by and that makes this even more convenient. I’ll definitely be eating it myself on the nights I forget to pull meat out to defrost, too!
I’m so happy you enjoyed this recipe, Robyn! Thank you for taking the time to share this kind review!
HI,
I just became a vegetarian and am looking for info on how to cook tofu. I tried your method of freezing and boiling and am wondering what I did wrong because my tofu came out horrible. :-(
It was soggy and bland. Wasn’t I supposed to press the boiled block of tofu before frying it? It was so soggy, that just touching it – it oozed water. Even though your directions didn’t say to press it, I did and squeezed a lot of water out of it. But it was still soggy after cooking. What did I do wrong?
Thanks,
Linda
Hi Linda! I’m sorry to hear this didn’t turn out for you. I have not heard of this particular problem happening, and many other readers have had success, so unfortunately I’m not sure what may have gone wrong. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!
Before freezing I remove the tofu from the package and press out excess water. Then I cut it into large squares and wrap it in plastic wrap and then place it in a Ziploc bag. It will keep over three months this way.I also add a little broth or soy sauce or some of my marinade to the boiling water.
Thank you for sharing your tofu tips, Carolyn!
I’ve used this recipe a few times, especially the preparation of the tofu. 10/10 would recommend. I even forgot to book.qrk it and spent some time looking for this specific one because it works and it’s so easy!
I’m so pleased that it’s been a hit for you, SekaiM! Thank you for sharing this kind review!
This was super easy and not only a great way to use tofu I had frozen before a months-long trip, I’m going to freeze most of my tofu. BRILLIANT method. This is my first comment on a foodie blog. You absolutely deserve kudos. I have a load of broccoli in the fridge, will peruse your site for more ideas.
To others: If you like tofu, TRY this simple, delicious approach to crispy tofu!!!
I’m SO happy that you enjoyed it, Monica! Thank you for sharing this wonderful review!
Loved it! This is the best way to make tofu. Nice not to have to squeeze it between paper towels. It’s great to store it in the freezer till I need it. I’m going to look for new Tofu recipes to use this in. Tonight I used it in a orange Tofu stir fry with rice ?
I’m so happy that you enjoyed it, Kathryn! Thank you for sharing this kind review!
New to tofu and I can’t wait to try this. Making a journey to health – you may have made my first week a win-win for me. Thank you.
I hope you love the recipe, April!
At which point of this recipe would it be best to marinate/season the tofu?
Hi Nicole! I would do it after boiling, but before sautéing. Just make sure to pat it as dry as you can before putting it in the marinade.
Hi I have another question.. I can bake this afterwards also right? If so, about how long?
Hi Nicole! I have not tried that myself as I have found a little oil necessary for crispiness. Another reader tried this recipe in a glass baking pan at 450 degrees F for 15 minutes, tossing occasionally, and enjoyed the results, but I have not tried that myself. (She did spray the pan with nonstick spray.) I hope this helps!
I haven’t tried this yet but am wondering, is this simply an alternate way to get the water out? Meaning, if the molecules expand by freezing and then you boil, the water flows out of the tofu. I’ve read that squeezing water out and then freezing has a similar effect.
Hi Kelly! Since I’ve only tested the recipe as written, this is the method I recommend using. If you decide to experiment with it, I’d love to hear how it goes!
This is a game changer- much better and healthier than in any restaurant!
Thank you for taking the time to share this kind review, Amy! I’m so happy to hear that you enjoyed this recipe!
Hey, will the tofu absorb any flavor from the boiling water if I was to season it?
Hi Alex, I have not tried adding seasoning to the boiling water so I am not sure. I normally add it when I cook it in the frying pan. Hope you enjoy the recipe!
Love the crispy tofu! You can bake it as well by just slicing the block into slabs and marinate and then cook at 400 degrees until crispy. I flipped mine after about 10 minutes – depends on what size you slice it into.
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review!
Too bad I’ve already squeezed my tofu with a heavy pot filled with water & then chucked them in the freezer before I found this. I still did the next steps of boiling before frying. The outside got crisp in a shorter time compared to the way I did it before BUT because I pressed them, the tofu didn’t have big pockets inside & didn’t absorb dipping sauce as usual. The texture was ok chewy but I missed the sponginess. I’m sure next time will turn out better since I’m not so clueless anymore.
Hi Mina! I’m sorry to hear you had trouble with this recipe. Hope you enjoy it next time!